Gluten-Free Makeovers
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
gluten-free
MAKEOVERS
“Beth Hillson, a herald in the gluten-free industry, has successfully ‘made over’ our fondest and favorite recipes. Using her endless culinary talents and attention to the necessary details,
Gluten-Free Makeovers
provides us with the secret to creating exciting, delicious, and inspiring gluten-free recipes. It’s a must-have in any wheat- and gluten-free kitchen.”
—Robert M. Landolphi, The Gluten Free Chef, author of
Gluten Free Everyday Cookbook
and
Quick-Fix Gluten Free
“Gluten-Free Makeovers
is so needed and an absolute addition to the cookbook collection of every person with celiac disease and gluten intolerance. Thanks to the time and talents of Chef Beth Hillson, we can now enjoy cooking fresh, creative, and healthy gluten-free versions of dishes that have been off-limits. Beth has succeeded in overcoming the culinary challenges of being gluten intolerant. There is something to appeal to every palate. Here’s wishing you good food, food fun, and food friends! GF—gluten-free!”
—Elaine Monarch, Founder, Celiac Disease Foundation
“Thanks to Beth Hillson individuals with celiac disease and gluten intolerance can leave frustration at the kitchen door and learn how to modify and adapt recipes, even family favorites, to be tastefully gluten-free. This approach and the wonderful recipes makes
Gluten-Free Makeovers
a must-have for gluten-free cooks.”
—Andrea Levario, JD, Executive Director, American Celiac Disease Alliance
MAKEOVERS
gluten-free
MAKEOVERS
Over 175 Recipes—from Family Favorites to
Gourmet Goodies—Made Deliciously Wheat-Free
BETH HILLSON
A Member of the Perseus Books Group
Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book and Da Capo Press was aware of a trademark claim, the designations have been printed in initial capital letters.
Copyright © 2011 by Beth Hillson
Photographs by Oksana Charla
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. For information, address Da Capo Press, 11 Cambridge Center, Cambridge, MA 02142.
Designed by Trish Wilkinson
Set in 11.5 point Goudy Old Style by the Perseus Books Group
Library of Congress Cataloging-in-Publication Data
Hillson, Beth.
Gluten-free makeovers : over 175 recipes—from family favorites to gourmet goodies—made deliciously wheat-free / Beth Hillson.
p. cm.
Includes index.
ISBN 978-0-7382-1461-0 (pbk. : alk. paper)— ISBN 978-0-7382-1536-5 (e-book) 1. Gluten-free diet—Recipes. 2. Wheat-free diet—Recipes. I. Title.
RM237.86.H55 2011
641.3—dc23 | 2011020867 |
First Da Capo Press edition 2011
Published by Da Capo Press
A Member of the Perseus Books Group
Note: The information in this book is true and complete to the best of our knowledge. This book is intended only as an informative guide for those wishing to know more about health issues. In no way is this book intended to replace, countermand, or conflict with the advice given to you by your own physician. The ultimate decision concerning care should be made between you and your doctor. We strongly recommend you follow his or her advice. Information in this book is general and is offered with no guarantees on the part of the authors or Da Capo Press. The authors and publisher disclaim all liability in connection with the use of this book. The names and identifying details of people associated with events described in this book have been changed. Any similarity to actual persons is coincidental.
Da Capo Press books are available at special discounts for bulk purchases in the U.S. by corporations, institutions, and other organizations. For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA, 19103, or call (800) 810-4145, ext. 5000, or e-mail
[email protected]
.
10 9 8 7 6 5 4 3 2 1
Substitute Boldly and Eat Well
Dedicated
to the great cooks who inspired me,
to my sister, Jennifer, my son, Jeremy,
and all the other gluten-free guests who
open these pages—may you enjoy every bite!
To Joel, always
Contents
What Is Gluten, Celiac Disease, and Other Frequently Asked Questions
Living With Instead of Without
Makeovers Made Easy: Unlocking Recipe Secrets
ON THE RISE:
YEAST BREADS AND QUICK BREADS
Salads, Veggies, and Wrap-up Fillings
Sides: Pasta, Rice, and Stuffing
Foreword
By Jax Peters Lowell,
Author of the
Gluten-Free Bible
Don’t tell
Beth Hillson she can’t do something—unless, of course, you want her to do it.
From becoming a classically trained chef to founding the wildly successful
Gluten-Free Pantry
to food editor of
Living Without Magazine
, and activist for celiac disease awareness, this queen of the gluten-free makeover has set the standard for many of the recipes we count on to navigate lives that are mouth-wateringly full, and rich and uncompromised by the need for gluten-free alternatives.
It took chutzpah to take on the Holy Grail of Sunday brunch, that soft, yeasty vehicle for cream cheese and nova off-limits to millions of us. Her gluten-free bagel mix made its debut on
Good Morning America
decades ago when celiac disease was a distant blip on the horizon and you could Spackle® a wall with the bread that was available. Beth Hillson is the trailblazer whose determination changed the game for all of us.
Beth’s genius is for making over the dishes we’ve eaten all our lives, the ones we long for when we become gluten-free. From brioche to biscuits, pierogi to pot stickers and chicken Wellington, there is virtually no recipe she can’t convert with all the authenticity and taste we remember. In this treasury of makeovers, 175 in all, she gives us back the birthday carrot cake, grandma’s Babka, vanilla blueberry Bundt cake, shortbread, chicken Marsala, even toaster tarts and, in so doing, returns our memories and traditions, even our daily routines, intact. She can do this because, as a professional chef, she knows the ratios of wet to dry, fat to flour, something she calls Recipe DNA, an apt term because the skeins of family and friends are forever entwined with food and table.
Don’t take it from me.
Several years ago, Beth was in Philadelphia for the culinary professionals trade show and invited me to bring along a stack of books and sit with her. A rather
large and inscrutable woman chugged by, picked up one of Beth’s decadent chocolate brownies and chewed.
